Imagine sinking your fork into a perfectly crispy potato skin, revealing a creamy, cheesy interior loaded with crisp bacon bits and fresh green onions. These Twice Baked Bacon Cheddar Potatoes are not just a side dish—they're a culinary experience that transforms the humble potato into a mouthwatering masterpiece that will have everyone at your table begging for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 6 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Thoroughly wash the russet potatoes and pat them dry with a clean kitchen towel.
- Pierce each potato several times with a fork to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle with salt.
- Place the potatoes directly on the middle oven rack and bake for 45-50 minutes, or until they are tender when pierced with a fork and the skin is crispy.
- While potatoes are baking, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble into small pieces.
- Remove potatoes from the oven and let cool for 5-10 minutes until they are safe to handle. Slice each potato lengthwise and carefully scoop out the interior, leaving a thin layer of potato attached to the skin.
- In a mixing bowl, combine the potato flesh, sour cream, half of the crumbled bacon, shredded cheddar cheese, chopped green onions, salt, and pepper. Mash and mix until well combined.
- Spoon the potato mixture back into the potato skins, mounding it slightly. Top with remaining cheese and bacon pieces.
- Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden.
- Remove from oven, let cool for 2-3 minutes, garnish with additional green onions if desired, and serve hot.
Tips
- Choose large, uniform russet potatoes for the best texture and presentation.
- Make sure to thoroughly dry potatoes before rubbing with olive oil to ensure a crispy skin.
- Use a fork to check potato doneness—they should feel soft when pierced.
- Let potatoes cool slightly before scooping to prevent burning your hands.
- For extra richness, consider adding a splash of heavy cream or a pat of butter to the potato mixture.
- Don't overmix the potato filling to maintain a slightly chunky texture.
- Use freshly shredded cheese for better melting and flavor compared to pre-shredded varieties.
- Allow potatoes to rest for a few minutes after the final bake to set the cheese and prevent burning your mouth.
Nutrition Facts
Calories: 607kcal
Carbohydrates: 74g
Protein: 42g
Fat: 54g
Saturated Fat: 32g
Cholesterol: 155mg
